Recently I discovered this phenomenal side: Yams with Brown Butter Vinaigrette. It was amazing and really simple. Actually, just make the brown butter, and make the yams however you want.

I would use slightly less actual butter than they did; maybe 1/3 cup instead of half. I’ve also tried with onions instead of shallots; it worked, but it wasn’t quite as interesting. Apple cider vinegar works great when you don’t have red wine vinegar.

We didn’t have the full 50 minutes to get the yams done, so we just quartered them, poked them all over with a fork, roasted them for 30 minutes or so in the oven, sliced them, and poured the brown butter over-top. Yum!

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."